Once again the School of Hospitality and Tourism Team went over and above to ensure student success, academic excellence, and amazing operations of live classroom environments!
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As the recipient of the 2010-11 Cadmus Foundation Trades Teaching Chair award, the
School of Hospitality and Tourism instructor will move closer to achieving this objective....
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If you wandered by the garden these past couple of weeks, no doubt you would have seen a young man digging, and digging, and digging as he prepares the beds for planting. Next time, please stop by and say hello to Daniel Chappell...
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She has worked at the several high profile Fairmont Properties including the Jasper Park Lodge and the Fairmont Washington where she held the position of Pastry Sous Chef...
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Levi Halverson and Tiffany Randall attended the fall semester in the second year of the Baking and Pastry Arts program. They were excellent ambassadors for their school...
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Long before dawn on Tuesday March 16th, the 19 HMGT students who made up the “HOSPO Career Expo Team 2010” were hard at work on campus pulling together the final pieces of their career trade show....
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SAIT instructor, Jona Way has been elected to serve as President of Skål International Canada for 2010. In addition to these duties, she will assume the role of Chair of the North American Alliance of Skål Clubs...
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The Best and the Brightest of SAIT Polytechnic, School of Hospitality and Tourism students competed in the18th Provincial Skills Canada Competition on May 12-13, 2010 at the Edmonton Expo Centre...
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Ross wanted students to have more time behind the bar, to refine and hone the skills of bartending and the fine art of customer service. Robinson’s vision...
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Calgary’s Rouge restaurant is the toast of the town – and the globe – after placing No. 60 on the
S. Pellegrino World’s 100 Best Restaurants list....
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On March 27th, at the SAITSA Awards dinner, Travel and Tourism students walked away with 4 major awards.....
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On Saturday March 27th, 2010, the 2nd year Hospitality Management students showcased an evening of “molecular gastronomy” Titled ‘Sploring Sensations of Savoury & Sweet”....
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